Cronshi's Challah

By chelyc13

Ingredients

• 5 1/3 cups unbleached all purpose white flour, plus 1 1/3 cups, plus more as needed
• 2 1/4 teaspoons table salt
• 1 1/4 teaspoons instant, fast rising, or bread machine yeast
• 1/3 cup clover honey or other mild honey
• 1/4 cup corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan
• 2 1/4 cups ice water, plus more if needed
• 2 large eggs plus 1 large egg yolk, at room temperature and beaten with a fork
• 1 egg beaten with 2t easpoons water for egg wash garnish
• 2 to 3 tablespoons poppy seeds or sesame seeds for garnish, optional

Details

Servings 2

Preparation

Step 1

FIRST RISE:

In a very large bowl, thoroughly stir together 5 1/3 cups of the flour, the salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Then vigorously stir the mixture into the bowl with the flour, scraping down the sides and mixing until thoroughly blended. if too dry to blend together, add just enough more water to facilitate mixing, but don't over moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. if desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

SECOND RISE:

A little at a time, vigorously stir the beaten egg yolk mixture into the dough. (Or use a dough hook and heavy duty stand mixer on low speed.) Then vigorously stir in the remaining 1 1/3 cups of flour, plus enough more flour to yield a hard to stir consistency. Let rest for 10 minutes. Spray two 15 inch long sheets of baking parchment with nonstick spray, then dust each generously with flour. With well oiled kitchen shears, cut the dough in half; each half will form a loaf. then divide one of the halves into 3 or 4 equal pieces, placing them separated on a well floured work surface. One at a time, dust the pieces all over with flour, smoothing it in until the dough is easy to handle. working on a clean, flour dusted work surface and using your palms, roll the 3 or 4 pieces into 12 inch long strands, dusting with flour as needed to prevent sticking. taper the strands so they are 2 1/2 to 3 inches thick in the middle and about 1 inch thick at the ends. Lay the strands side by side on the parchment and form a braid.

Transfer the braid to a well oiled baking sheet. Spray or brush the dough top with oil. Tent the pan with nonstick spray coated foil. Repeat the preparations for the second 3 or 4 strand loaf.

LET RISE USING ANY OF THESE METHODS:

For a 1 1/2 to 2 1/2 hour regular rise, let stand at warm room temperature; for a 1 to 1 1/2 hour accelerated rise, let stand in a turned off microwave along with 1 cup of boiling hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Let rise until the loaves double from their original size, removing the foil as the dough reaches it.

BAKING PRELIMINARIES:

15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375. Brush each loaf evenly with the egg wash; be sure to reach the nooks and crannies of the braid, wiping up any egg from the baking sheet. Immediately evenly sprinkle the loaves with poppy or sesame seeds, if desired.

BAKING:

Bake on lower rack for 25 to 35 minutes, or until the tops are well browned. Then cover with foil and continue baking for 25 to 30 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center register 201 to 203 on an instant read thermometer). Then bake for 5 to 10 minutes more to make sure the centers are done. Cool on the pan on a wire rack for 10 minutes. Set the loaves on the rack; cool thoroughly.

SERVING AND STORING:

Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. may be frozen, airtight, for up to 2 months.